Creamy Vegan Queso

This recipe for creamy vegan queso is an instant party starter for any occasion! No Tex-Mex meal is complete without this liquid gold. Gooey, velvety, spicy, and savory, you’ll never miss the dairy with this plant-based option on the table.

There’s no question that queso is beloved across the nation. It can be an appetizer, side dish, condiment, or entrée depending on your mood, and your appetite for indulgence. Think of it as a spicy version of fondue, glowing from the warmth of chilies and bold spices.

Many traditional queso recipes begin with a roux, which is butter and flour cooked together to act as a thickener, but this one is MUCH easier and is completely gluten-free! Naturally rich cashews create a sauce so silky-smooth, it could make a béchamel blush.

Why You’ll Love This Creamy Vegan Queso

What’s not to love about a spicy cheese sauce? Here are just a few reasons you’ll be hooked:

• Full of veggie goodness. Believe it or not, carrots are the secret ingredient creating that glorious golden glow!
• Luscious creamy texture at any temperature. The problem with conventional queso is that as it cools, it gets clumpy and congealed. Not so for vegan queso! This blend stays silky smooth no matter what.
• Ready in 15 minutes or less. Just simmer, blend, and serve! You’re minutes away from a fiesta at any time.
• Gets better with age. Like a fine wine, this queso only gets more flavorful as it sits. The spices mingle and meld, becoming deeper and more balanced, which makes it an excellent candidate to make ahead.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Nutritional yeast – Otherwise known as “nooch” for short, this indispensable flaky yellow powder is the key to creating cheesy, buttery flavor without any dairy. You can find it with the spices and seasonings or in the baking aisle in most grocery stores.
• Olive oil
• Carrot
• Yellow onion
• Garlic
• Cashews – Raw, unsalted cashews create a rich, creamy texture when blended smooth. Soak them overnight or at least 8 hours in advance to ensure the best results.
• Sea salt
• Ground black pepper
• Dry mustard – In a pinch, you can use an equal amount of prepared Dijon mustard instead.
• Lime juice
• Liquid aminos , tamari, or capers
• Paprika
• Cayenne pepper
• Cumin
• Pickled jalapeños – You can substitute fresh if you’d prefer a sharper bite.
• Unsweetened almond milk

How to Make Vegan Queso

• Heat the oil in a medium saucepan and add carrots, onions, and garlic. Cover let cook for about 10 minutes, until the carrots are fork tender.
• Remove from heat and allow to cool slightly.

• Transfer the carrot mixture to a high-speed blender along with all the remaining ingredients.
• Blend on full power for about 2 minutes , until the sauce is completely smooth. Taste and add more salt if necessary.

• Top with extra jalapeños as a garnish. Enjoy!

Tips for Success

You can’t go wrong with this foolproof formula for vegan queso. Master the craft by considering the following notes:

• Add spices to taste. If you’re a serious heat-seeker, dial up the paprika and cayenne, or add in a splash of your favorite hot sauce until you feel the burn!
• Make it nut-free. In case of allergies, you can swap the cashews for raw sunflower seeds and use any other type of unsweetened non-dairy milk.
• Top it off! Add a dollop of salsa or pico de gallo right in the center for fresher flavor and texture.

Do I Need a High-Powered Blender for This Recipe?

While a high-speed blender makes quick work of even the hardest ingredients, transforming them into flawlessly smooth sauces with the push of a button, you don’t need any fancy equipment to make fantastic queso.

A standard blender or food processor will also do the trick. It may take 10 to 15 minutes to get the same results and be sure to pause periodically and scrape down the sides of the canister with your spatula to make sure all the ingredients are incorporated.

What To Serve With Dairy-Free Queso

Queso is best known as the perfect sidekick to tortilla chips, but it’s so much more than just a stand-alone dip.

• Chips, beyond tortilla chips, including pita chips , potato chips , are still a solid choice and always the easiest approach.
• Cut vegetable crudité offers a lighter option for indulging, such as celery sticks, baby carrots, cucumber slices, bell pepper strips, sliced radishes, and more.
• Nachos are practically begging for a thick blanket of rich queso. Pile on the salsa and all your favorite toppings!
• Burritos and burrito bowls are prime candidates for smothering with this cheesy sauce.
• Tacos and taco salads alike can benefit from some extra gooey goodness. Drizzle queso on top of tacos like crema, or over salads like dressing.
• Toss with pasta to make mac and cheese with a spicy kick!

How to Store & Reheat Leftovers

Let the queso cool completely before transferring it to an airtight container. Stored in the fridge, it will keep for up to 5 days. To reheat, warm in the microwave for 60 – 90 seconds, stirring every 30 seconds until smooth and warm all the way through.

Can I Freeze Cashew Queso?

Unlike traditional dairy-based queso cheese sauce, cashew queso can be frozen and revived beautifully! It will keep for up to 6 months in the freezer stored in an airtight container. Don’t forget to label it with the date! When you’re ready to serve, let it thaw out overnight in the fridge before reheating according to the directions above.

Ingredients

• 1/2 cup nutritional yeast
• 1 tablespoon olive oil
• 1 large carrot , chopped
• 1 small yellow onion , halved and chopped
• 3 cloves garlic , minced
• 1 cup raw cashews , soaked in water overnight, then drained and rinsed OR just easily boiled for 5 minutes*
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dry ground mustard
• 1 tablespoon lime juice
• 1/2 tablespoon tamari sauce , liquid aminos, or capers
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 3 tablespoons chopped pickled jalapeños
• 1 small tomato , chopped
• 1 1/2 cups unsweetened almond milk , or preferred nut milk

Instructions

• In a pan over medium heat, heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender,about 10 minutes.
• Remove from heat and allow to cool slightly.
• In a large high speed blender add the carrot mixture,cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground chili powder, cayenne pepper, cumin, chopped pickled jalapeños,tomato and almond milk.
• Blend together in a high powered blender for about 2minutes on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. Top with extra jalapeños as a garnish. Enjoy!

Notes

• *You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day. Add spices to taste. If you’re a serious heat-seeker, dial up the paprika and cayenne, or add in a splash of your favorite hot sauce until you feel the burn!
• Make it nut-free. In case of allergies, you can swap the cashews for raw sunflower seeds and use any other type of unsweetened non-dairy milk.
• Top it off! Add a dollop of salsa or pico de gallo right in the center for fresher flavor and texture.

Creamy Vegan Queso

Ingredients

• 1/2 cup nutritional yeast
• 1 tablespoon olive oil
• 1 large carrot chopped
• 1 small yellow onion halved and chopped
• 3 cloves garlic minced
• 1 cup raw cashews soaked in water overnight, then drained and rinsed OR just easily boiled for 5 minutes*
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dry ground mustard
• 1 tablespoon lime juice
• 1/2 tablespoon tamari sauce liquid aminos, or capers
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 3 tablespoons chopped pickled jalapeños
• 1 small tomato chopped
• 1 1/2 cups unsweetened almond milk or preferred nut milk

Instructions

• In a pan over medium heat, heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender,about 10 minutes.
• Remove from heat and allow to cool slightly.
• In a large high speed blender add the carrot mixture,cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground chili powder, cayenne pepper, cumin, chopped pickled jalapeños,tomato and almond milk.
• Blend together in a high powered blender for about 2minutes on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. Top with extra jalapeños as a garnish. Enjoy!

Notes

• *You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day. Add spices to taste. If you’re a serious heat-seeker, dial up the paprika and cayenne, or add in a splash of your favorite hot sauce until you feel the burn!
• Make it nut-free. In case of allergies, you can swap the cashews for raw sunflower seeds and use any other type of unsweetened non-dairy milk.
• Top it off! Add a dollop of salsa or pico de gallo right in the center for fresher flavor and texture.

Nutrition

Creamy Vegan Queso https://jessicainthekitchen.com/creamy-vegan-queso/ November 28, 2022

This recipe for Vegan Coconut Cake is truly worthy of a celebration! Fluffy cream cheese frosting topped with tender coconut shreds crowns a tender, moist crumb made with naturally rich coconut milk, infusing tropical flavor into every layer.

Whether it’s a birthday, holiday, or just a gathering of friends, there’s nothing like a showstopping dessert to make it feel special. No one will know that this homemade treat is so quick or easy. It comes with built-in decoration thanks to the layer of shredded coconut on top, so there’s no need to fuss with piping bags. You don’t need to worry about getting the frosting perfectly smooth either!

As beautiful as it looks, it tastes even better. Dressed up like a giant white snowball, coconut cake is a classic southern Christmas staple. Elegant yet unfussy, it’s the perfect grand finale to any feast. Of course, you don’t have to wait for wintertime to indulge. These timeless flavors are always a hit year-round!

Why You’ll Love this Vegan Coconut Cake Recipe

Trends come and go, but this cake has truly withstood the test of time. This recipe is a keeper because it’s…

• Great for a crowd. Depending on how generously you slice your cake, you can get 12 to 20 servings out of a single batch.
• Made from simple ingredients. There’s nothing crazy or exotic you need to shop for. Everything can be found in most mainstream grocery stores.
• Easy, even for new bakers. Just dump, stir, and bake! It’s a great opportunity to get kids in the kitchen as helpers, too.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Coconut milk – Full fat canned coconut milk is essential for creating the incredibly rich texture and rounded flavor in this cake. Do NOT substitute refrigerated coconut milk beverage which is much thinner and rather bland.
• Apple cider vinegar
• Granulated sugar
• Flour – All-purpose flour works well for just about any baked goods, true to its name. For a particularly soft, fluffy, and delicate treat, cake flour will take this recipe to the next level. Cake flour has less gluten, which is what creates chewy loaves of bread.
• Baking soda
• Kosher salt
• Vegan butter
• Vanilla extract
• Coconut extract

• Unsweetened coconut shreds
• Vegan cream cheese
• Powdered sugar – Also known as confectioner’s sugar and 10x sugar, this is the finest consistency that looks like freshly fallen snow, perfect for creating super-smooth frosting and icing.You can also make your own by grinding granulated sugar in your blender with a tiny pinch of cornstarch!

How to Make Vegan Coconut Cake

Though the recipe is very easy, you should plan in advance so there’s enough time to fully cool and frost your cake. Here’s the game plan:

• Preheat the oven to 350 degrees . Lightly grease your baking dish, line it with parchment paper, and set aside.
• Combine the coconut milk and vinegar. Let it sit and allow it to curdle, creating a dairy-free buttermilk substitute.

• Whisk together the dry ingredients in a large bowl to combine. Add the liquid ingredients and stir until incorporated, being careful not to over-mix.

• Fold in the coconut shreds.
• Pour the batter into the prepared pan. Tap it gently on the counter to remove air bubbles.

• Bake until the center is set and a toothpick inserted into the middle comes out clean. Let cool completely in the pan before removing.

• To make the frosting, beat together the butter, cream cheese, and coconut extract until fluffy. This should take about 2 to 3 minutes.
• Add 1 cup of powdered sugar at a time. Mix slowly until incorporated, then beat for another minute between each addition.

• Add the coconut milk ½ tablespoon at a time until it reaches your desired consistency. It should be thick and spreadable, not runny.
• Continue to whip for about 5 minutes. Scrape down the sides of the bowl with you spatula as needed, until fluffy, white, and smooth.

• Frost your cake as desired. Add some extra coconut flakes on top!

Tips for Success

If you’re nervous about baking or simply lack experience with the art of cake making, this is the perfect place to start! You can look like a master of the trade by keeping a few tips and tricks in mind:

• Sift the flour and powdered sugar. You’ll be able to measure more accurately and remove any clumps this way.
• Be careful not to over-mix. Stir just until the batter comes together and don’t go crazy trying to get out every lump. Mixing too much will create a more dense, tough crumb.
• Let the cake cook completely before frosting . If it’s still warm, the frosting will melt and soak into the cake, making it soggy and sticky.

How Can I Make This Into A Layer Cake?

Everyone loves a lofty layer cake, and it’s a snap to convert this layer cake into a 9×13 sheet pan cake. Simply grease and line a 9×13-inch baking dish with parchment paper, leaving some paper overhanging on the sides. Bake in the center of the oven for 35 to 40 minutes, until set in the center and a toothpick comes out clean. Cool completely in the pan.

How to Store Coconut Cake

Cake is generally best served at room temperature, so it’s perfectly fine to keep your cake out on the counter for one day. Beyond that, you’ll want to consider further methods of preservation.

The frosting acts as a barrier, keeping moisture in, without the need for any additional wrapping. You can store a frosted, uncut cake in the fridge without a cover for up to three days. If the inside is exposed, you might want to cover it with an overturned bowl, which will also help prevent anything from accidentally knocking into the sides.

Can I Freeze This?

This cake freezes brilliantly, which makes it an excellent make-ahead dessert.

The best approach is to bake the cake and let it cool completely. Then, wrap it tightly in plastic wrap to make sure it’s airtight. Label it with the date and store it in the freezer for up to 6 months. When you’re ready to serve, let it thaw out on the counter at room temperature for about 30 minutes. Frost and decorate as desired and enjoy!

If you end up with leftovers, you can also freeze the slices separately and so you can easily have a single serving whenever cravings strike.

More Vegan Cake Recipes

Satisfy your sweet tooth with a wide range of vegan cake recipes for any occasion. Here are more recipes for you to try next!

• Vegan Carrot Cake
• Peanut Butter Cake
• Vegan Red Velvet Cake
• Vanilla Sheet Cake
• Vegan Gluten Free Chocolate Cake Recipe

Ingredients

Coconut Cake

• 2 cups canned full-fat coconut milk, well shaken , at room temperature
• 2 tablespoons apple cider vinegar
• 2 cup granulated sugar
• 3 cups all-purpose flour or cake flour
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 2/3 cup vegan butter , melted
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 cup unsweetened coconut shreds

Coconut Buttercream Frosting

• 1 cup vegan butter , softened
• 1 cup vegan cream cheese , softened
• 1/2 teaspoon coconut extract
• 4 cups powdered sugar
• 1 – 2 tablespoons coconut milk
• 1/4 teaspoon kosher salt
• shredded coconut , for garnish

Instructions

Cake

• Grease and flour two 9-inch round cake pans.
• Preheat the oven to 350°F/180°C.
• In a measuring cup or bowl, combine the coconut milk and vinegar. Let this sit while you prepare the cake batter, until slightly curdled.
• Whisk together the sugar, flour, baking soda, and salt in a large bowl until combined.Add milk mixture, melted butter, and vanilla and coconut extracts. Stir until just combined. Do not over-mix.
• Fold in the coconut shreds.
• Pour the batter into the prepared pan. Tap on the counter three times lightly to remove any air bubbles.
• Bake in the center of the oven for 28 to 33 minutes, until set in the center and a toothpick comes out clean. Cool completely in the pan.
• Once fully cooled, frost with buttercream frosting and shredded coconut.

Frosting

• Beat the butter, cream cheese, and coconut extract for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar, 1 cup at a time, until fully incorporated.
• Add in a 1/2 tablespoon of coconut milk at a time until it reaches your preferred volume and consistency. It should be thick and spreadable, not too soft or runny.
• Beat for about 5 minutes, using the spatula to scrape down the sides regularly, until the frosting is fluffy, white, smooth and creamy.

Notes